Thick plant wine

Abstract

The invention belongs to great improvement of thick wine brewing technique in food field. The wine is refinedly brewed by taking natural and green glutinous millet, red grapes, mold culture, malt and the like as main materials, adding natural auxiliary material and spices and adopting modern technology. The raw materials can be selected from six kinds of grain products, fruits, flowers and plants, fermentation products, mixing agents and additives. The thick plant wine contains high nutrition, high thermal energy, multiple elements, polyprotein, polysaccharide and multiple amino acids and is a low-fat and low-proof health nourishing drink. The wine is safe and reliable when being drunk for a long time. The thick wine has faint scent and romantic charm, is sweet and clean, and is beneficial to refreshing and restoring consciousness. The thick wine has the advantages of convenient use, being clean and being easy to store and the like, and is especially suitable for middle aged people, old people, women and people who live and work in high cold regions. Being drunk for a long time, the wine is beneficial to bone and fitness strengthening, wind expelling and cold dispersing, qi and blood smoothing as well as longevity promoting, has no damage on human health, contains no melamine, Sudan red or harmful substances, and is coloured naturally. In addition, the prior art and devices are not required to be replaced in transformation of wine brewing enterprise.

Description

Technical field: [0001] The invention belongs to the great improvement of thick wine brewing technology in the field of food. More specifically: the present invention relates to a new generation of pure green vegetable thick wine which is improved, remodeled and replaced by the traditional thick wine formula and brewing technology. Background technique: [0002] Thick wine - made from glutinous yellow rice produced in the north, after adding distiller's yeast and other warm moxibustion. It has low nutritional value, less elements, less protein, less heat energy, less amino acid, less alcohol content, inconvenient drinking, perishable, unclean, lack of color, less taste, etc. The present invention will change the traditional formula and brewing technology. It is transformed into a diversified formula composed of a variety of plants and brewed with modern technology. Let outdated, low-efficiency, and low-efficiency technologies withdraw, and let high-tech technologies repla...

AI Technical Summary

Problems solved by technology

Its nutritional value is low, less elements, less protein, less calories, less amino acids, less alcohol content, inconvenient drinking, perishable, unclean, lack of color, less taste, etc.